We've been trying to cut down on the sugar in the Sharkett household recently. So unfortunately for everyone, the baking has taken a backseat! But we found a compromise... a sugar free bake!
This recipe is from BBC Good Food and it uses artificial sweetener instead of actual sugar. It only uses a small amount of sweetener and still tastes amazing! The lemon and limoncello syrup really adds enough sweetness and tanginess so you really don't need the sugar!
The cake doesn't rise a huge amount and has quite a close texture which makes it look like it might be a bit dense and heavy. But let us tell you... it's definitely not! It's super light and fluffy and delicious to eat!
So, if you'd like to find out how we made it, keep reading!
So, if you'd like to find out how we made it, keep reading!
Ingredients:
For the cake...
125g butter/margarine
10g granulated sweetener
2 large eggs
zest of one lemon
4 tablespoons milk
175g self-raising flour
For the syrup...
juice of 2 lemons
2 heaped tablespoons granulated sweetener
3 tablespoons limoncello lemon liqueur (optional)
Pre-heat your oven to 180°C/160°C Fan/Gas mark 4.
First of all you need to line your loaf tin. We had some of these tin liners from Home Bargains, they are super helpful if you're baking a loaf! If you don't have any you can just grease your tin and line it with greaseproof paper as normal.
To make the sponge, cream together the butter and sweetener in a bowl. Next, add in the eggs, lemon zest and milk and beat until combined. Finally, just fold in the flour until well combined.
Pour your batter into the lined tin and put into the oven for around 40 minutes or until an inserted skewer comes out clean.
While the cake is in the oven you can make the syrup! Add the lemon juice and sweetener to a small pan and heat gently until all of the sweetener has dissolved. Now, take the syrup off the heat, add the limoncello and you're done!
As soon as the cake is out of the oven leave it in the tin and puncture it all over with a skewer.
Take the lemon syrup and pour evenly all over the cake. Try to make sure it is absorbed evenly so the edges get as much syrup as the middle!
Leave the cake in the tin to cool completely and to soak up all the amazing syrup! It will be difficult to take out if the cake is still too warm and wet.
Now it's finally time to eat the cake and not feel guilty at all! Yay!
If you want to be even healthier you could take out the limoncello, it's not strictly necessary but we couldn't resist a little naughtiness!
We served the cake with raspberries which made it extra delicious! It would also taste amazing served with blueberries as they go perfectly with lemon!
The cake was super moist and yummy. We would definitely recommend trying it if you're trying to cut down on sugar but can't resist baking, like us!
Thank you for reading this post, we hope you enjoyed it!
If you would like to see us try more sugar free/healthier recipes let us know in the comments!
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Love, Antonia and Imogen x
